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Decreasing dietary lipids improves larval survival and growth of Japanese eel Anguilla japonica

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  • Aquaculture
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Abstract

Shark eggs-based diet is the only diet by which eel larvae can grow to glass eels in captivity. However, the high level of lipids in the diet is suggested to negatively affect eel larvae. This paper examines the effect of defatted shark eggs (DSE) and hen egg yolk (HY) on growth and survival of larvae of Japanese eel Anguilla japonica. Lyophilized shark egg and commercial HY were defatted with n-hexane, and four experimental diets were prepared using both defatted and untreated shark eggs and HY. Larvae were reared for 3 weeks by feeding the experimental diets. The highest survival rate was observed in the larvae fed DSE, and larvae fed HY showed the lowest survival rate. The best growth was found in larvae fed DSE, followed by shark eggs and defatted HY, and the worst growth was in HY-fed larvae. These results show that decreasing dietary lipids improves the nutritional value of both shark eggs and HY for eel larvae. Regulation of the dietary lipid level may positively affect the larval performance of eels by combination of ingredients with a low lipid content.

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Acknowledgments

This study was partly supported by funding from the Ministry of Agriculture, Forestry and Fisheries, Government of Japan.

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Author notes

  1. Jiro Nagao

    Present address: Hachinohe Laboratory, Tohoku National Fisheries Research Institute, Fisheries Research Agency, Samemachi, Hachinohe, Aomori, 031-0841, Japan

Authors and Affiliations

  1. Nansei Laboratory, National Research Institute of Aquaculture, Fisheries Research Agency, Minami-Ise, Mie, 516-0193, Japan

    Hirofumi Furuita, Hiroyuki Matsunari, Jiro Nagao, Kazuharu Nomura & Hideki Tanaka

  2. Tamaki Laboratory, National Research Institute of Aquaculture, Fisheries Research Agency, Tamaki, Mie, 519-0423, Japan

    Koji Murashita & Takeshi Yamamoto

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  1. Hirofumi Furuita
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Correspondence to Hirofumi Furuita.

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Furuita, H., Murashita, K., Matsunari, H. et al. Decreasing dietary lipids improves larval survival and growth of Japanese eel Anguilla japonica . Fish Sci 80, 581–587 (2014). https://doi.org/10.1007/s12562-014-0713-2

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  • DOI: https://doi.org/10.1007/s12562-014-0713-2

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